Brown Butter Mashed Potatoes with the nutty and aromatic flavor of browned butter are the perfect side dish to any dinner, including Thanksgiving!
I know what you’re thinking. You’re thinking “brown butter + mashed potatoes? Pure Genius. Why hadn’t I thought of that?” Those were my thoughts when I took my first bite, because holy s^*# these were good.
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I started playing with browned butter when I made my browned butter brownies. I had never even heard of browned butter before I made those, and now anytime a recipe calls for melted butter, I don’t just melt it, I brown the goodness out of it. My entire family absolutely loved these potatoes. The look in their eye when they first tasted them made it all worth it.
Brown Butter Mashed Potatoes
Prep time
Cook time
Total time
Brown Butter Mashed Potatoes with the nutty and aromatic flavor of browned butter are the perfect side dish to any dinner, including Thanksgiving!
Author: Krissy Allori
Recipe type: side dish
Yields: 6 servings
Ingredients
- 2 1/2 pounds gold potatoes, chopped into large pieces
- 6 tablespoons butter
- 3/4 cup buttermilk
- salt and pepper, as desired
- fresh chives
Instructions
- You can peel the potatoes ahead of time, but I prefer to boil the large chunks of potatoes with their skin on in boiling salted water until very tender, about 20 minutes. Then I drain the potatoes and when they're cool enough to handle, the peels slip right off.
- To make the brown butter, add the butter to a small sauce pan. Heat over medium heat. The butter will at first melt, then little brown bits will form on the bottom of the pan and it will start to smell wonderfully nutty. Whisk the butter as it melts to ensure even heating. When the butter is browned but not burnt, its done.
- Mash the potatoes with the buttermilk, salt and pepper, and half of the browned butter reserving the other half to pour over the top.
- Arrange the potatoes on a serving platter or in a serving bowl and add remaining browned butter as well as fresh chives as garnish.
Wow, never used caramelized butter before. Sounds and looks great. I’m a big fan of mashed potatoes, must try this variation. Thanks!
Would just like to say to brown butter it is better to use low heat and do it slowly. Burnt butter is not the goal. Have been making brown butter for decades to serve on potatoes and other vegetables. This looks great.